These potatoes are all about texture. Serve as a side to a larger meal, as a part of your brunch lineup, or as an appetizer with drinks.
Ingredients
- 2 lb waxy potatoes (small or medium are best)
- 2 tbsp olive oil
- 1 tsp salt, plus more to taste
- Black pepper, as needed
- 4-5 cloves garlic, peeled and crushed
- 1 tsp dried oregano
- 1 tsp dried basil
- 5 oz grated parmesan
Preparation
- Fill a large saucepan with generously salted water and bring it to a boil. Add the potatoes and boil for 20-25 minutes, or until cooked through but not falling apart.
- Drain the potatoes and allow to cool slightly. Cut any especially large potatoes in half. Transfer them to a large bowl. Add the olive oil to the bowl along with the salt, black pepper, garlic, oregano, and basil. Toss to coat.
- Preheat the over to 400° F.
- Set a sheet of parchment paper over a baking pan (prepare a second pan, if needed). Place the potatoes on the pan and gently smash them with the bottom of a cup. The potatoes should be irregular and craggy. Perfection is not the goal.
- Distribute half of the cheese evenly over the potatoes. Flip the potatoes over and scatter the remaining cheese overtop.
- Transfer the pans to the oven and bake for 15-20 minutes, or until browned and crispy at the edges. Using a spatula, carefully flip the potatoes. Pat them back into shape if they break apart. Cook for another 15 minutes.
- Remove the potatoes from the oven and transfer to a plate. Scatter any remaining crisped cheese from the pan on top of the potatoes before serving.
